Chicken Tortilla Soup

  • Servings : 4
  • Prep Time : 30m
  • Cook Time : 2:00 h
  • Ready In : 2:30 h
Once upon a time, there was a person. This person made chicken tortilla soup and LOVED it! This person was you! Since the first time I created this recipe, it has been a huge hit with everyone who has ever tried it. I always make a huge batch, and the leftovers are eaten immediately. On top of it being so delightful and full of flavor, it is also very healthy! This recipe has just a little spice, so if you don’t have too much of a tolerance for spicy foods, you may choose to leave out the seeds of the jalapeño, but even for people that don’t tolerate much spice, you should be fine. If you love spicy as much as us, add extra cayenne pepper fors even more zing.


  • 2 Cups Shredded Chicken
  • 2 Fresh Jalapeños
  • 1 28oz Can crushed tomatoes
  • 2 tbsp Coconut Oil
  • 3 Cloves Garlic
  • 1 Large Onion
  • 1 tsp Salt
  • 1 tsp freshly ground black pepper
  • 1/2 tsp cayenne pepper
  • 1 tsp cumin
  • 1 tbsp oregano
  • 4 Cups low sodium chicken stalk
  • 16 oz can of Hominy Beans
  • 1 Cup tortilla strips
  • 2 limes (1 juiced, 1 wedged)
  • 1 Cup chopped cilantro
  • 1 Avocado (pitted, peeled, and sliced)
  • 4 tsp low fat sour cream


Step 1

Slowly simmer chicken for about 1 hour, or till it is tender enough to shred (shred it)

Step 2

Broil the Jalapeños till charred on all sides

Step 3

Once charred, remove the Jalapeños and set aside to cool a bit. ONce cooled, peel, seed, and then chop them

Step 4

Add oil to large sauce pan over medium. Sauté the onion and garlic till golden and soft

Step 5

Add tomatoes, jalapeños, chicken stock, shredded chicken, hominy beans, salt, pepper, cayenne pepper, cumin, oregano and simmer for about 1 hour.

Step 6

Serve with fresh limes, avocado, a dollop of sour cream, and tortilla strips

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